GOORAMADDA OLIVES

 

 

OUR OLIVE OIL VARIETIES

King Kalamata

Manzanillo

Hardy's Mammoth

Kalamata

Garlic and Lemon Infused

 

TASTING NOTES:

Kalamata extra virgin olive oil

A mild tasting olive oil, ideally suited for enhancing delicate dishes and salads

King Kalamata extra virgin olive oil

A robust oil, with flavours of freshly cut grass and tomato leaves, ideal for pasta's, dipping tasty bread.

Manzanillo extra virgin olive oil

A creamy and herbatious olive oil, good for dipping bread, over steamed vegies and general cooking.

Hardies Mammoth extra virgin olive oil

The overall winner, a fruity olive oil, with delightfull aroma and flavour of fresh peaches and stonefruit.

In general terms Extra Virgin Olive Oil needs to have an acidity level of between 0 percent and .8 percent and has to be free of defects in order to be classified as Extra Virgin, and that's a global arrangement.
Kathy and I produce olive oil which has an acidity level around the 0.1 percent... and we produce some of Australia's most outstanding oils.

We use the Traditional Cold Press method to extract our precious olive oil.
"Cold" meaning that the olive paste is not heated to extract more olive oil and "pressed", well, oil is extracted by using pressure.
It's not hard to produce Extra Virgin Olive, all you need to do is press fresh olives at the right stage of ripeness, un-damaged, not spoiled, free of leaves and other foreign objects, at a cool temperature and use the right equipment for the job and ensure that the equipment is clean .